Blackened Salmon with Avocado and Mango Salsa

• smoked paprika↗2 tbsp tbsp
• dried oregano↗1 tsp tsp
• cayenne pepper↗½ tsp tsp

  (or just a pinch if you want less heat)

• soft light‑brown sugar↗1 tbsp tbsp
• limes↗2

  zest, 1 juiced, 1 cut into wedges

• garlic clove↗1

  minced

• olive or rapeseed oil3 tbsp tbsp
• pepper↗3

  cut into large pieces

• red onion↗2

  peeled and sliced into wedges

• black beans↗2 x 400g cans

  drained

• salmon↗850g side of g

  side, with bones removed and skin stripped

• small or 2 large ripe avocados3
• small, firm ripe mango1
• red chili↗1

  finely chopped

• coriandersmall bunch

  chopped

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Mix paprika, oregano, cayenne pepper, sugar, lime zest, garlic and oil in a bowl, adding a pinch of salt. Toss the pepper, onion and beans with half of the spice paste in a large baking dish, then bake for 25 minutes.

2. 2

   Remove from the oven and toss the vegetables and beans well. Place the salmon on top, skin side down, then brush with the remaining spice paste. Bake for another 25 minutes until the salmon is done.

3. 3

   Meanwhile, prepare the salsa: halve the fruit, remove the pit and finely dice the avocado and mango. Mix them with lime juice, chili, coriander and a pinch of salt. Serve the salmon, vegetables and beans with the salsa and lime wedges for squeezing.